network profile
| bio | website | |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 5 months |
| seen | Dec 7 '12 at 0:18 | |
| stats | profile views | 0 |
|
Dec 7 |
comment |
Baileys ice cream stabilizer So, I tried it with 1 tsp of xanthan gum as stabilizer. The results were interesting. It took about 10 minutes less churning than called for, which I attribute to the stabilizer. Also, and I'm not sure if I should attribute this to the stabilizer or the fact that it's a custard-based recipe, but for my personal taste it didn't have a milky enough tactile sensation. Next time I will indeed leave out the xanthan completely in order to compare, and may also focus on simple dairy recipes in the future. |
|
Dec 5 |
comment |
Baileys ice cream stabilizer The recipe calls for adding the stabilizer to the egg yolks and sugar before mixing with the milk/cream. In this case I'd be blending the yolks, sugar, and xanthan together in the blender before adding to the milk/cream. Sounds OK to you? Also, are you sure about the 1 tsp? Most references I've seen call for about 1/8 of this. |
|
Dec 4 |
comment |
Baileys ice cream stabilizer Updated with full list of ingredients. I believe the reason for the stabilizer is due to the Baileys. None of the other ice cream recipes listed on the same page call for a stabilizer. Your advice about letting it sit is well taken, SAJ14SAJ, as it's even recommended here to let the mixture stand for 4 hours before transferring to ice cream mixer to let the flavours develop. |
|
Dec 4 |
awarded | Editor |
|
Dec 4 |
revised |
Baileys ice cream stabilizer Added full list of ingredients as requested |
|
Dec 4 |
awarded | Student |
|
Dec 4 |
asked | Baileys ice cream stabilizer |
